Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce

This is a sponsored review from BlogHer and Kraft.

If there’s one thing I learned about food while living in North Carolina, it’s that anything can be battered and fried: steak, okra, pickles. Heck, even butter, as Paula Deen, proved, can be battered and fried.

It’s not just Southerners though. Americans love battering and frying all types of foods. New Englanders have fried clams. Midwesternerns have fried pork. Southwesterners have fried chiles. Texans have fried Coca-Cola. Seriously.

Yet, of all these devilishly fried, crispy treats, corn fritters may just be the best. Tender sweet corn is encased in a pillow of sweet batter and fried until doubled in size and tantalizingly golden and crunchy.

With sweet corn season upon us, there is no better time to make Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce. They’re impossibly simple to make and impossible to resist.

My recipe for Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce is part of a collection of blogger recipes you can find at the Real Women of Philadelphia web site. That’s where Paula Deen and Philadelphia Cream Cheese have joined forces to find their next big cooking star. The finalists have been chosen, and the winner will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!

It all started with a video from Paula Deen on April 4th, 2011, announcing Season Two of Real Women of Philadelphia and will come to a fabulous conclusion at 7PM EST on June 30th, 2011. That’s when Paul Deen, during The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia will announce the four women who will officially become the Real Women of Philadelphia hosts and be awarded a contract with Kraft Foods worth $25,000.

The Live Event is more than just announcing the winners. It’s a celebration of the community that women from all over the country have built together. A family of at-home cooks who have banded together over their common interests and have turned the website into a living thing. And Paula wants you to be a part of that community.

If you do too, then hop on over to the Real Women of Philadelphia website, join the community, and tell her what you think of the finalists’ recipes. Like she says, “let those sweet congratulatory words start pourin’ in.”  I want to know what you think of the recipes too! Go to the Real Women of Philadelphia site and check out the finalists’ recipes. Then come back here and tell me which one(s) you liked most or wanted to try.



Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce
Makes 14-16 fritters
Printable recipe.

Fritters:
2 teaspoons canola
1 ear fresh sweet corn kernels (about 1 cup)
2 scallions, thinly sliced
1 small red bell pepper, diced
1/4 cup chopped fresh cilantro
1 cup biscuit mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
The zest of 1 lime
1/4 cup milk
1 large egg



Dipping Sauce:
3 ounces PHILADELPHIA cream cheese, softened
3/4 cup chipotle salsa
1 to 2 tablespoons chopped fresh cilantro

1. In a large skillet over medium-high heat, warm 2 teaspoons canola oil. Add corn and saute 2 minutes or until golden brown. Add scallions and red bell pepper, and saute 3 to 5 minutes, or until vegetables are browned but not too soft. Stir in the cilantro. Remove from heat and set aside.



2. In a large bowl stir biscuit mix, salt, cayenne, cumin, and lime zest. Whisk the milk and egg and add to the biscuit mixture. Stir until just combined. Add the vegetables and stir until just incorporated.

3. In a deep, heavy bottomed pot, add 2 inches of canola oil, and heat to 375 degrees F. Drop batter by the teaspoonful into the hot oil and fry a few at a time, 30 to 60 seconds, flipping once, until golden brown all over. Transfer to a paper-towel lined plate. Repeat.

4. To make the dipping sauce: Combine all ingredients in a small bowl and stir until well blended. Serve with hot fritters.

What is Agretti?

A couple of weekends ago at the Little Italy Mercato, as I was peacefully sorting through ears of sweet corn, I heard a woman scream, "Oh, my God! I can't believe it!"

Curious, I followed the voice, and noticed a woman a few tables ahead with her arms waving wildly in the air. She was talking rapidly and loudly and began jumping as if she were standing on hot coals. 

"Oh, my God! I haven't seen that since I lived in Italy," she exclaimed.

What? What hadn't she seen since she lived in Italy? Gargantuan globe artichokes? We have those in San Diego. Mint green Vespas? Got 'em. A hot Italian guy? We have many of them, especially at Sogno di Vino and Bencotto in Little Italy. You're welcome, ladies.

Turns out what thrilled her was finding agretti, a springtime Mediterranean succulent, or water-retaining plant. With its verdant color and feathery texture, agretti looks like a cross between fennel fronds, rosemary, and grass. After talking with Bob Polito of Polito Family Farms, I learned that agretti's season is very short, typically a few weeks, in late spring. So if you spot some, buy it!

I expected raw agretti to be soft like dill, but it was quite firm and crisp with a robust, grassy flavor. In fact, the day after I served this Fettuccine with Agretti, Lemon, and Olive Oil, I asked Jeff what he wanted to bring for his lunch. He said, "Got any leftovers of that pasta with grass? That was awesome."

Here's what you need to know about buying, storing, and cooking with agretti:

Where can you buy agretti? Agretti is a rare find. Your best bet is a local farmers' market or CSA that offers Mediterranean produce. You can also try growing your own, but it can be difficult since agretti is typically grown along the edge of salty marshes.

How do you store agretti? Place them inside a brown paper bag, or wrap them with paper towel, and place in the crisper drawer of your refrigerator. They should last 2 to 3 days.

How do you cook with agretti? First, cut off any yellowed or overly thick stems, then chop.  Agretti can be eaten raw, chopped and tossed into salads; it can also be boiled, steamed, sauteed and stir-fried. Some people prefer cooking it a long time until very tender, but I prefer it cooked quickly and lightly so it retains its color and bite.

What can I substitute for agretti? With its unique grassy flavor, there isn't another succulent or green that tastes identical to agretti. However, tart, firm purslane would be a good substitute as would more bitter dandelion greens.

Here are five simple ways to cook with agretti:
1. Saute lightly in extra virgin olive oil, and douse with fresh lemon juice and a sprinkling of salt and pepper. It pairs well with chicken, fish, and lamb.
2. Saute lightly in extra virgin olive oil with bacon or pancetta and drizzle with a balsamic reduction. 

3. Saute lightly in extra virgin olive oil, and fold into softly scrambled eggs with grated Parmesan cheese and lots of black pepper.
4. Saute lightly in extra virgin olive oil and use as a crostini or pizza topping with fresh mozzarella cheese, and cherry tomatoes.
5. Toss with arugula, escarole, and radicchio and drizzle with a tangy lemon vinaigrette for a full-bodied Italian salad.

Fettuccine with Agretti, Lemon, and Olive Oil

Makes 2 large or 4 small servings

Printable recipe.

If you can't find agretti, then your best substitutes would be either purslane or dandelion greens.

1 1/2 tablespoons olive oil

3 garlic cloves, thinly sliced

1 bunch agretti, chopped, with tough stems removed (about 2 1/2 packed cups)

The zest and juice of 1 lemon

8 ounces (1/2 pound) fettuccine, or other noodle

1/2 cup grated Parmesan or Pecorino cheese, plus extra for garnish

Extra virgin olive oil for drizzling

1. To prepare the agretti, cut off the bottoms of any thick stalks. Rinse well under running water and pat dry. Using a sharp knife, chop into small pieces. 

2. In a large skillet over medium-low heat, warm olive oil. Add garlic slices and cook until golden brown and fragrant. Remove garlic from the pan and discard. Add the agretti, and cook about 5 minutes until wilted yet still firm.

3. Meanwhile, in a deep, heavy pot, cook pasta in salted water according to directions, until al dente. Drain and add to the skillet with the agretti. Add the lemon zest and juice and toss. Divide among plates; drizzle with extra virgin olive oil and sprinkle with a little cheese. Serve immediately.

You might also enjoy these agretti recipes:

Agretti Spaghetti recipe from Kitchen Gadget Girl

Lemon Garlic Agretti recipe from Say Yes to Salad

Agretti Sauteed with Pancetta recipe from Italian Food Forever

Lemon Fettuccine with Agretti, Bacon, and Roasted Garlic recipe from Round the Table

Seattle Buzz: Triple Espresso Bundt Cake with Kahlua Glaze

This is a sponsored review from BlogHer and Kraft.

Seattle is a dream city for a coffee-lover like me. If you type “coffee” on your smart phone’s Google Maps while standing in the city, it will explode.

On a three-day trip to Seattle recently, I decided I’d hit every coffeehouse that showed up on my map. I made it to nine before collapsing in a petit-mal seizure. By the time I walked into number nine, my hands were shaking so bad that I couldn’t swipe my credit card, so I had to just dump my cash on the counter for the barista to sort through.

Even in Seattle, you can’t survive on coffee alone; fortunately, there is no shortage of croissants, scones, macarons, and other assorted carbohydrates to keep you alive. My favorite were the bundt cakes, of which there were countless varieties in the coffeehouses I visited.  Bundt cakes are homey, comforting treats, perfect to pair with a strong mug of coffee. Or two. Or nine.

To live vicariously through me, make this Triple Espresso-Walnut Bundt Cake with Kahlua Glaze. Made with PHILADELPHIA cream cheese, it’s dense and moist, and with brewed espresso, espresso powder, coffee extract, and Kalhua, you’ll experience one fine coffee buzz.

My recipe for Triple Espresso-Walnut Bundt Cake with Kahlua Glaze is part of a collection of blogger recipes you can find at The Real Women of Philadelphia web site. That’s where Paula Deen and Philadelphia Cream Cheese have joined forces to find their next big cooking star. The finalists have been chosen, and the winner will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!

It all started with a video from Paula Deen on April 4th, 2011, announcing Season Two of Real Women of Philadelphia and will come to a fabulous conclusion at 7PM EST on June 30th, 2011. That’s when Paul Deen, during The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia will announce the four women who will officially become the Real Women of Philadelphia hosts and be awarded a contract with Kraft Foods worth $25,000.

The Live Event is more than just announcing the winners. It’s a celebration of the community that women from all over the country have built together. A family of at-home cooks who have banded together over their common interests and have turned the website into a living thing. And Paula wants you to be a part of that community. If you do too, then hop on over to the Real Women of Philadelphia website, join the community, and tell her what you think of the finalists’ recipes. Like she says, “let those sweet congratulatory words start pourin’ in.”

While you're at The Real Women of Philadelphia site you should check out the finalists’ recipes. Then come back here and tell me which one(s) you liked most or wanted to try. I’m curious to see what looks good to you!



Triple Espresso-Walnut Bundt Cake with Kahlua Glaze 
Serves 14 to 16
Printable recipe.

Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup espresso powder or finely ground espresso beans
12 ounces PHILADELPHIA cream cheese, softened
1/4 cup butter, softened
4 extra large eggs
2 cups sugar
1/4 cup canola oil
2 tablespoons coffee extract
2 tablespoons brewed espresso or strong coffee
1 cup walnuts, lightly toasted and chopped

Glaze:
1 cup confectioners’ sugar
2 to 3 tablespoons Kahlua, or other coffee flavored liqueur


1. Place rack in center of the oven and preheat oven to 350 degrees F. Coat a 9 to10-inch Bundt pan with cooking spray.

2. To make the cake, in a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and espresso powder.

3. In a separate medium bowl, add cream cheese and butter. Using an electric mixer on medium-high speed, beat until creamy. Add the eggs, sugar, canola oil, and coffee extract and beat until just incorporated. Add the dry ingredients to the wet in small batches, beating after each, until just incorporated. Stir in the walnuts. Pour batter into the prepared pan, and bake for 50 to 60 minutes, or until the top is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack to cool for 10 minute before unmolding. Cool at least 30 minutes before glazing.

4. To make the glaze, whisk confectioners’ sugar and Kahlua in a bowl until smooth and thin and it clings to the back of a spoon. Drizzle glaze over the cake.

To find more wonderful blogger's recipes, visit the BlogHer Round-Up Page!

Fresh Peas: A Springtime Indulgence

Peas are playing hard to get this spring in San Diego. For the past several weeks, I have been seeking them out, to no avail. Then a couple of weeks ago at the Little Italy Mercato, I spied some. Elated, I dropped the potatoes I was buying, shoved my bags into Jeff's already overburdened arms, with an, "I'm sorry, Babe, but it's fresh peas!" and rushed over to them. I grabbed a bag, eagerly filled it until it bulged, then handed it to the farmer. I was envisioning the bowls of warm minted peas, risotto with peas and pancetta, and farro with peas and artichokes I would soon be eating, when I was interrupted by the farmer.

"$16 dollars, please," she said.

Assuming I had misheard her, I said, "Six dollars?"

"No," she replied, "Six-TEEN dollars," and smiled broadly at me. "They're nine dollars a pound."

Nine dollars a pound? Last year, they were $3.99 a pound. No kidding. Look at the sign below.



I hesitated. Suddenly my jubilation about eating spring peas was tempered with guilt. Should I really pay sixteen dollars for a bag of peas? I gazed at the cheerful, plump little darlings and rolled the bag over my palms, enjoying the feeling of their marble-like smoothness. That's when I realized, hey, these are already shelled.

As if reading my mind, the farmer added, "They're more money, but they're already shelled. It's easier for you." She flashed me another broad, toothy smile. Well, I'll get three or four meals out of them, I thought.

I smiled back and handed her a twenty dollar bill.

Orange Spiked Peas with Dill
Makes 6 side servings
Printable recipe.

3 cups shelled fresh English peas
1 tablespoon butter
2 teaspoons fresh minced ginger
Zest of 1/2 orange (about 2 teaspoons)
2 tablespoons orange juice, preferably fresh squeezed
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoon finely chopped fresh dill

1. In a large skillet over medium heat, melt butter. Add peas and cook for 1 minute, stirring to coat with butter. Add ginger, orange zest and juice, and salt and black pepper. Cook for 2 to 3 minutes, stirring a few times, until cooked through and just slightly wrinkled. You want them al dente, not mushy. Turn off heat, and stir in fresh dill.

Variations:
Serve atop cooked couscous, quinoa or brown rice with sauteed tofu or shrimp.

You might also enjoy these fresh peas recipes:
Minted Fresh Peas recipe from Leite's Culinaria
Barley Risotto with Peas recipe from Guilty Kitchen
Warm Three Pea and Radish Salad recipe from Food Blogga
Pasta with Peas, Prosciutto, and Parmesan recipe from Blue Kitchen
Lemony Pasta with Fresh Peas, Ricotta, and Mint recipe from Food Blogga
Spring Frittata with Peas, Leeks, and Zucchini recipe from Ms. Adventures in Italy
Springtime Farro with Baby Artichokes, Mushrooms, and Peas recipe from Food Blogga

Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme

This is a sponsored review from BlogHer and Kraft.

Listen. Can you hear it? It’s the death knell for no-carb mania. That’s right. Across the nation, pasta sales are up. Maybe it’s because we’re trying to save time and money. Maybe it’s because it’s so easy to make. Or maybe it’s because there’s nothing more comforting than a belly full of pasta, especially rich, creamy, cheesy pasta.

So the next time you’ve had a hard day at work, treat yourself to a bowl of Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme. Made with robust sun-dried tomatoes, peppery arugula, and savory Philadelphia Italian Cheese & Herb Cooking Creme, a spoonable, easily meltable cream cheese seasoned with Italian herbs and parmesan cheese, this pasta will leave you soothed and satiated.

You can find my Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme recipe along with a collection of blogger's recipes at The Real Women of Philadelphia web site. That’s where Paula Deen and PHILADELPHIA CREAM CHEESE have joined forces to find their next big cooking star.

The finalists have been chosen, and the winner will be announced at The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia on June 30th (visit the site for more details). The event will be live streaming from 8pm EST and 5pm PST. The winners will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!

Even though the contest is over, the community lives on. Go to the Real Women of Philadelphia site and check out the finalists’ recipes. Then come back here and tell me which one(s) you liked most or wanted to try. I’m betting you’ll find some great recipe ideas for your family, just like this one.

Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme
Makes 4 servings
Printable recipe.



8 ounces fettuccine

1 (5 to 6 ounce) bag fresh arugula

10 sun-dried tomatoes

The zest and juice of 1/2 lemon
1 tub Philadelphia Italian Cheese and Herb Cooking Crème
1/3 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Add fettuccine and cook 8 to 9 minutes, or until al dente. Strain, reserving 2 to 3 tablespoons hot pasta water.

2. While the pasta is cooking, place sun-dried tomatoes in a small bowl of warm water for 5 minutes. Remove, pat dry, and slice into strips.

3. Return pasta to the pot. Add arugula and hot pasta water and stir until arugula is just wilted. Add sun-dried tomatoes, lemon zest and juice, and Philadelphia Italian Cheese and Herb Cooking Creme. Stir until evenly coated. Transfer to a platter, and sprinkle with grated parmesan cheese.

To check out more wonderful blogger's recipes, visit the Blogger Round-Up page!

Thanks, Tony Romo, for Buying My Book, Recipes Every Man Should Know

Dear Tony,

Congratulations on getting hitched!

You obviously know a lot more than just how run a good play action pass. You chose Candice over Jessica (good call), you bought her the 8-carat yellow diamond (much more tasteful than the 20.5 carat rock Kris gave Kim), and apparently you bought my book, Recipes Every Man Should Know!

Clearly you're on track to be one of the elite. I've put together a few pointers for you to help you make it to the hall of fame, for marriage, that is: Always put the large plates in the back of the dishwasher. Remove cleats before walking on the new Brazilian hardwoods. And one evening when she least expects it, surprise Candice by making her the Creamy Shrimp Fettuccine on page 86 and the Sexy Strawberry Zabaglione on page 136. Then get ready for lots of rushing and scrambling.

I hope this was helpful. Thanks again for buying the book.

Sincerely yours,
Susan

PS-  Regarding the NFL Lockout, consider making a batch of the Bacon Brownies on page 122 for the next negotiation meeting. After eating these salty, sweet, smoky slabs of bacon studded goodness, the owners and reps will experience a sudden release of endorphins and will no doubt acquiesce to the all your demands. If you need some help, let me know. I'm available to assist. And just out of curiosity, will Tom be there?

OK, guys, there you have it: NFL star quarterbacks cook. You should too. And to help you get started, I'm giving away 5 signed copies of Recipes Every Man Should Know. Just leave a comment below telling me why you want the book. Ladies, you can tell me why you want to give the book to a man in your life. If you tweet  -- @Foodblogga --  or FB about it, it'll increase your chances! I'll randomly choose 5 names and announce them tomorrow. Let's get it started!

Photo credit: Janz Images, Flickr Creative Commons

Southwest Roasted Yam and Caramelized Onion Tacos

This is a sponsored review from BlogHer and Kraft.

I remember the first time I ate tacos. It was in the ‘70s, and my mom bought a box of hard U-shaped corn tortillas that she and I diligently filled with spicy ground beef, shredded lettuce, diced tomatoes, and salsa.

I thought they were perfect. That is, until I tried to eat one. I opened wide, took a big bite out of one end, and the shell cracked in half. Panicked, I tried to hold it together with two hands, but the pressure of my fingers made it crack more. Tiny pebbles of ground beef littered my plate, salsa splashed my shirt, and shredded lettuce tumbled to the ground. It was awful. I was a taco failure.

It wasn’t until years later, that I discovered soft taco shells. Soft? Weren’t all taco shells hard? Didn’t they all splinter in your mouth when you bit into them? Blissfully, no.

I have never gone back to the hard shells since. But I have gone back to this recipe, and I hope you will too. These Southwest Roasted Yam and Caramelized Onion Tacos drizzled with PHILADELPHIA Santa Fe Blend COOKING CREME are addictive. The Cooking Creme is a spoonable, easily meltable cream cheese seasoned with Mexican herbs and spices. It’s ideal for nachos, pizzas, eggs, and, of course, tacos.

My recipe for Southwest Roasted Yam and Caramelized Onion Tacos is part of a collection of blogger's recipes you can find at The Real Women of Philadelphia web site. That’s where Paula Deen and PHILADELPHIA CREAM CHEESE have joined forces to find their next big cooking star.

The finalists have been chosen, and the winner will be announced at The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia on June 30th (visit the site for more details). The event will be live streaming from 8pm EST and 5pm PST. The winners will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!

Want to find more great recipes like this one? Go to the Real Women of Philadelphia site and check out the finalists’ recipes. There are some great ones there -- then come back here and tell me which one(s) you liked most or want to try. I’m always looking for new ideas!

Southwest Roasted Yam and Caramelized Onion Tacos
Makes 8 tacos
Printable recipe.



2 to 2 1/4 pounds yams, peeled and diced
3 tablespoons olive oil, divided
2 large onions, peeled and thinly sliced
8 (6-inch) white or yellow corn tortillas, warmed
1 1/2 cups of your favorite spicy salsa, such as chipotle-lime
1 tub of PHILADELPHIA Santa Fe Blend COOKING CREME, warmed
Several sprigs of fresh cilantro
Shredded Cheddar cheese, optional
8 lime wedges

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.

2. In a large bowl, toss dices yams with 1 tablespoons olive oil and a sprinkling of salt and black pepper. Place in the center of the oven and cook for 25 to 30 minutes, or until lightly browned and tender when pierced with a knife.

3. Meanwhile, in a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add onions. Saute for 2 to 3 minutes, then reduce to a simmer. Cook onions, stirring occasionally, for 25 to 30 minutes, until soft and caramelized. Add potatoes to the pan and toss.



4. To assemble, place a warm tortilla on a plate. Fill the center with the potato and onion mixture, and top with 1 to 2 spoonsfuls of salsa. Drizzle with 1 to 2 spoonfuls of Phildelphia Santa Fe Blend Cooking Creme. Garnish with a couple of sprigs of fresh cilantro, some shredded Cheddar cheese, and serve with a lime wedge.

To check out more wonderful blogger's recipes, visit the BlogHer Round-Up page!

Domenica Marchetti Wants You to Have a Nice Dish of Pasta

When I was growing up, my mom always served us nice food. A nice bowl of lentil soup. A nice frittata sandwich. A nice dish of veal cutlets. So when I opened Domenica Marchetti's latest cookbook, The Glorious Pasta of Italy, and read her first line, I knew I was going to love it. She writes, "At my house, we never have a just a dish of pasta. It is always a nice dish of pasta, as in, 'Who wants a nice dish of spaghetti and meatballs'?"

Despite being prosaic, the word "nice," carries significant meaning for Italian mothers and nonnas. Nice means delectable, comforting, good for you, made with love. And you'll find 100 nice recipes in The Glorious Pasta of Italy, a book "for the unapologetic pasta lover."

While Marchetti encourages home cooks to get the flour flying, the dough stretching, and the cavatelli rolling, she understands that using dried pasta is convenient and says either can be used in all of her recipes. But when you are ready to make your own pasta, you'll find easy-to-follow, step-by-step instructions. Marchetti tells you the equipment you'll need, how to make, store, and cook homemade pasta, and even includes a glossary of 60 different types of pasta to enjoy. Yes, 60.

Recipes are divided by use with chapters including "Pasta with Sauce," "Baked Pasta Dishes," and "Stuffed Pasta and Dumplings." As with any cookbook, you should read through the entire recipe before jumping in since many require multiple steps or lengthy processes; several include suggestions "to simplify."

Busy cooks will appreciate the "Pasta on the Run" chapter with sublimely simple dishes such as Spaghettini alla Pizzaiola, which translates to "in the style of the pizza man." Get it? Pasta with summer tomatoes, olive oil, fresh mozzarella, and fragrant basil. Traditionalists will eat up "Classics Worth Keeping," such as Spaghetti with Meatball, while hipsters no doubt will tackle "Showstoppers," such as Spinach Codette with Sausage and Peas.



Marchetti even --  praise be to Italian nonnas everywhere -- includes a chapter on "Sweet Pasta." In these cocoa dusted pages, you'll learn how to make versatile Sweet Pasta Dough with Punch Abruzzese, a sweet, potent liqueur made from caramelized sugar and lemon and orange zest. There's also a recipe for La Cicerchiata, an exceptional Italian dessert consisting of dozens of petite fried dough balls glued together with sticky honey and colored with rainbow sprinkles.

Like the title itself, Frances Ruffenach's photographs are glorious -- artistic and downright sexy. You'll find yourself flipping through the book again and again to savor them.

So once you get yourself a copy of the book, invite some family and friends over, turn on some Sinatra, and get cooking. Roll some meatballs, stir some sauce, and twirl some spaghetti. It'll be the nicest Sunday you've had in a long time.

Penne Rigate with Sweet Peppers and Anchovies
Makes 4 servings
Printable recipe.

3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced paper thin
6 Rizzoli brand or best-quality imported Italian or Spanish anchovy fillets in olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
2 red bell peppers, trimmed, seeded, and cut lengthwise into strips 1/2-inch wide
2 yellow bell peppers, trimmed, seeded, and cut lengthwise into strips 1/2-inch wide
1 pound dried penne rigate, ziti, or other short, sturdy pasta
1/2 cup freshly shredded Pecorino Sardo or Pecorino Romano cheese

1. Put the olive oil and garlic in a large frying pan and place over medium-low heat. Saute, stirring from time to time, for 6 to 7 minutes, or until the garlic is softened but not browned. Stir in the anchovy fillets and 2 tablespoons of the parsley and saute briefly until the anchovies have dissolved into the oil.

2. Raise the heat to medium and add all of the bell peppers, stirring to coat them with the oil and anchovies. When the contents of the pan begin to sizzle, reduce the heat to low, cover, and cook for about 40 minutes, or until the vegetables are very tender. If the sauce is done before the pasta is cooked, turn off the heat and cover to keep warm.

3. While the sauce is cooking, bring a large pot of water to a rolling boil and salt generously. Add the pasta, stir to separate, and cook according to the manufacturer's instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

4. Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly. Sprinkle in half of the pecorino and the remaining 1 tablespoon parsley and toss again, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls. Sprinkle the remaining cheese on top and serve immediately.